Cauliflower(Gobhi) paratha

I love parathas of all kinds. I remember those days in India, when I used to eat them every time we went out for a meal. Everyone would order some naan or roti or kulcha and I always ordered a stuffed paratha. I feel it is a lot of fun to make as well as eat them. I still remember I had spent a lot of time trying to make those perfect stuffed parathas. V also loves these, so I make them very often these days.

I have a habit of making parathas with anything and everything. But sometimes, I like to follow a particular recipe which I know works very well. One such recipe I have been following for a while now is this gobhi paratha which was sent to me by Aruna - most of my regular readers already know her, I have many of her recipes on this blog. She exactly knows what I like and I have loved all the recipes she has sent me so far. She had sent this to me about a year ago and I had lost it in the huge list of mails that I keep getting. I wish I had tried this earlier. From the time I made this for the first time, I have been making these almost every week now. Aruna also sent me the below pictures of parathas.

Check out slightly different versions of gobhi paratha by – One Hot Stove, Jugalbandi, Monsoon spice.

Ingredients:
2 cups wheat flour
Ghee
For stuffing:
1 cup cauliflower grated
2 green chillies chopped finely
1/2 tea spn ginger grated
1/2 tsp ajwain
3 strands coriander leaves finely chopped
1 tea spn garam masala
Oil
Salt

Method:
Add water, salt to wheat flour. Make dough(similar to chapathi dough). Apply oil to the dough and keep for around 1hr.
Heat oil and add all the stuffing ingredients. This is required as the cauliflower needs to get a little soft else it will pop up while rolling. (You could also squeezed to remove any liquid from it).


Fill in the stuffing in the wheat flour dough and roll slowly. Cook on a hot tava. Serve hot with masala yogurt/mint chutney/ lime pickle. (In above picture, I served it with a dates and tamarind chutney).

Serves : 2
Preparation time : 25mins

PS: If the method does not work for you, roll a chapathi from dough, keep a layer of stuffing on it. Cover it with another chapathi on top. Seal the edges. Then roll it again slightly. By this method, the stuffing will not come out.

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